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Advances in Food Dehydration

Advances in Food Dehydration by Cristina Ratti
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Dehydration of Foods: General Concepts, Monica Araya-Farias and Cristina Ratti

Glass Transition Based Approach in Drying of Foods, Bhesh Bhandari and Benu Adhikari

Application of Image Analysis in Food Drying, Maturada Jinorose, Sakamon Devahastin, Angélique Léonard, and Silvia Blacher

Dehydration and Microstructure, Mohammad Shafiur Rahman

Convective Drying of Foods, María Elena Carrín and Guillermo Héctor Crapiste

Advances in Spouted Bed Drying of Foods, Sandra C .S. Rocha and Osvaldir P. Taranto

Osmotic Dehydration Technology in Food Processing – Application and Development, John Shi and Sophia Jun Xue

Foods Freeze-Drying: Fundamentals and Tendencies, J. Ignacio Lombraña

Rehydration and Reconstitution of Foods, Alejandro Marabi and I. Sam Saguy

Dehydration Processes For Nutraceuticals And Functional Foods, Susan D. St. George and Stefan Cenkowski

Drying of Microorganisms for Food Applications, Janusz Adamiec

Dryer Modelling, Catherine Bonazzi, Bertrand Broyart, and Francis Courtois

Non-Conventional Heating Sources During Drying, Valérie Orsat and G.S. Vijaya Raghavan

Energy Aspects in Food Dehydration, Tadeusz Kudra

Novel Food Dryers and Future Perspectives, Cristina Ratti

CRC Press; November 2008
488 pages; ISBN 9781420052534
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Title: Advances in Food Dehydration
Author: Cristina Ratti
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